
Alumni Video Series: Meet Chandni Sharma
Chandni Sharma’s journey into the world of pâtisserie began not in a professional kitchen, but in the comfort of her childhood home in India. Today - armed with ...
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Chandni Sharma’s journey into the world of pâtisserie began not in a professional kitchen, but in the comfort of her childhood home in India. Today - armed with ...
With RUOK Day fast-approaching on September 12, we asked some of our industry partners and chef lecturers what they do to keep their mental health in check ...
George Burford is the perfect example of what a top-tier education can do to shape a successful career in hospitality. Armed with a Bachelor of Business in ...
This month we get to know Le Cordon Bleu Brisbane alumna, Sumayya Limbada, who graduated in 2022 with a Certificate III in Patisserie. Now, as an accomplished ...
Five Le Cordon Bleu Melbourne students have claimed several victories across three culinary competitions, recently held in Victoria.
In French cuisine, fougasse is a type of bread typically associated with Provence but found in other regions. Some versions are sculpted or slashed into a ...
Sydney alumnus Melvin Chou, who has headed Tokyo-Italian restaurant Terra for more than two years, has been recognised in the MICHELIN Guide Singapore ...
Le Cordon Bleu Adelaide is excited to announce a special collaboration with the Adelaide Central Market to celebrate France’s national holiday, Bastille Day.
When one thinks of pâtisserie, the image of delicate pastries, decadent cakes and exquisite desserts often come to mind. It's a world where precision meets ...
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